Swedish Glögg

 

 

Ingredients

 

4 ounces dried apples

3 ounces seedless raisins

3 ounces prunes

1 ounce dried orange peel (pommerance)

2 ounces almonds

1 ounce cardamom

1 ounce cloves

1 ounce cinnamon sticks

1 cup granulated sugar

2 bottles port

1 bottle claret or dry red wine

Brandy

Almonds, raisins and cloves (optional garnishes)

 

 

Directions

 

The day before, tie fruits, almonds and spices in cheesecloth; put in large pot. Add sugar, port and claret or dry red wine. Bring to boil; then simmer over medium heat until reduced to about 2 ½ bottles. Pour into glass jar; cover; cool for 24 hours.

Next day, remove spice bag from wine.

Heat 1 part wine with 1 part brandy; do not boil.

Serve in punch glasses. If desired, garnish each serving with a couple of almonds, raisins and cloves.

 

You will be unsurprised to learn servings vary.